12 slices of pancetta or bacon

8 slices of Italian bread, cut on the bias 

2 tablespoons olive oil

Olive oil

One 8 Oz Container of Whole Milk Ricotta Cheese

2 sprigs fresh thyme, picked from sprig (or fresh basil works too!)

Crushed red pepper

¼ cup of honey

1 tablespoon hot sauce

½ teaspoon crushed red pepper

Flakey Sea salt 

Cracked black pepper. 

Preheat oven to 375 and preheat grill pan or grill to medium/high.

Place pancetta or bacon on parchment-lined sheet pan. Bake until crisp, about 10-15 minutes. Drain on a paper towel-lined plate. 

Meanwhile, brush a good amount of olive on each side of bread and grill for 5-7 min a side until you get them tasty grill marks. 

Whisk ricotta vigorously for about 20 seconds until light and fluffy. Season with a couple pinches of salt and plenty of cracked black pepper.  In a separate bowl, Whisk together honey, hot sauce and crushed red pepper. 

Schmear the whipped ricotta on  the grilled bread and top with crispy pancetta, a drizzle of hot honey, a nice pinch of fresh thyme, a couple pomegranate seeds and a pinch of flaky sea salt.